Serving size: Serves 4
Cuisine type: Mexican
Cooking time: Less than 30 minutes
Course: Lunch, Main

INGREDIENTS

140g packet Old El Paso Stand ‘n Stuff Taco Shells
35g sachet Old El Paso Reduced Salt Taco Seasoning Mix
2 tablespoons Old El Paso Mild Mexican Salsa
250g chorizo sausage
400g brushed potatoes, washed, peeled and finely diced
1 brown onion, finely sliced
½ cup light sour cream

Salad:
2 tomatoes, finely diced
1 small Lebanese cucumber, finely diced
3 spring onions, finely chopped
Juice of ½ lime

METHOD

Heat a little oil in a pan. Cook chorizo and potato for 5 minutes. Add onion and cook for a further 5 minutes. Stir in taco seasoning mix and ¾ cup water. Simmer for 5 minutes or until sauce thickens.

Remove tacos from plastic, keep wedge inside shells. Fan tacos slightly apart on tray and heat in an oven at 180°C for 7 minutes. Combine sour cream and mild Mexican salsa.

Combine salad ingredients together.

Fill taco shells with cooked potato mix, salad and a dollop of salsa sour cream.